Description
Description A delightful blueberry cake with a zesty lemon frosting, perfect for gatherings.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ( 2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries, rinsed and patted dry
- 2 tablespoons all-purpose flour (for tossing with blueberries)
- 1 cup ( 2 sticks) unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1/4 teaspoon salt (for frosting)
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Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together the butter and sugar until fluffy (about 3-5 minutes).
- Add eggs one at a time, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk.
- Toss blueberries with reserved flour, then gently fold them into the batter.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes until a skewer comes out clean.
- Cool in the pan for 10-15 minutes, then invert onto a wire rack.
- For frosting, cream butter until smooth, then gradually add powdered sugar, followed by heavy cream, lemon juice, lemon zest, and salt, beating until fluffy.
- Once the cake is cool, frost generously with lemon frosting.
- Garnish the cake and serve.
Notes
- Notes
- Store leftovers in an airtight container in the fridge or freeze for up to 2 months.